Mexican Sour Cream Rice

Mexican Sour Cream Rice

206 Reviews 16 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Ms. Baker
Recipe by  Ms. Baker

“Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
  3. In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
  4. Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

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Reviews (206)

Rate This Recipe


made this 4 times with adjustments each time & finally this rocks! guests loved it each time but now i finally got good ratios as original recipe is too dry. here is my way that everybody asks for...increase sour cream to 2 c., 2 cans of diced grn chilies, 1 large can of corn & 2 cans of drained/rinsed black beans. also needed a few good dashes of emeril's seasoning to bring it from bland to WOW! awesome potluck or group dish!

Sarah Jo

Sarah Jo

Quite a few reviewers made some comments about it was a little bland, so I spiced it up a bit. I used my own chicken stock when I cooked the rice, as canned chicken broth can be a bit salty. I used a can of Mexi-Corn, a small can of petite diced tomatoes and I used a batch of the Taco Seasoning 1 from this site. (I cut back on the salt and chili powder to protect little mouths.) I whipped the taco seasoning in with the sour cream and a little worchestershire sauce, then added it in with the other ingredients. This turned out really well. I'd make this again.



I was looking for a new side to tacos, and this was wonderful. My kids took one bite and said it tasted like chicken enchiladas... So now we make it as a main dish, only I stir in chopped cooked chicken, some cumin and a can of black beans. We LOVE it! Thanks for a great recipe that is truly different.

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Amount Per Serving (6 total)

  • Calories
  • 287 cal
  • 14%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 837 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

My Favorite Mexican Rice


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Simple Mexican Rice